Cheesy Spinach Stuffed Mushrooms

These easy cheesy Spinach Stuffed Mushrooms are stuffed to the brim with the most amazing garlic, parmesan, and spinach cream cheese filling. They’re great as a party appetizer and can even be prepped in advance the day before!

Cheesy Spinach Stuffed Mushrooms

These cheesy spinach stuffed mushrooms are, according to my mushroom-enthusiast husband, the best stuffed mushrooms I’ve ever made.

I personally love all my stuffed mushroom recipes equally (I basically have one for every type of craving!) but this man plays favorites and this. is. it.

These tender baby portobello mushrooms are stuffed with a blend of spinach, mushrooms, garlic, parmesan, and cream cheese, inspired by the plate-licking Cheesy Garlic Parmesan Spinach Sauce from my favorite stuffed spaghetti squash recipe.

They’re full of flavor and downright DREAMY!

Cheesy Spinach Stuffed Mushrooms Recipe with Cream Cheese and Parmesan

Today we’ll be making these scrumptious stuffed mushrooms small-batch style, so you’ll either have a light appetizer for 4 people (3 over-stuffed mushrooms each) or in our case, two large faceplantable servings of 6 mushrooms for 2 hungry snackers!

Want to serve a crowd for a party or holiday potluck? AWESOME! You can easily double, triple, or quadruple this recipe as needed!

can I make these in advance for a party?

YES! See the recipe card below for make-ahead instructions. These easy cheesy spinach stuffed mushrooms can be prepped in advance so you don’t have to fret. You can make them a few hours before or even the night before.

I prefer to keep them stuffed and unbaked in the fridge (sans crispy topping – save that for just before baking) and to bake them just before serving. I’ve also had success under-baking them and then baking them again just before serving to warm them up.

Cheesy Spinach Stuffed Mushrooms

These sassy stuffed mushrooms make a great Thanksgiving appetizer and are pretty much perfect for any occasion!

Make these marvelous mushrooms gluten-free and keto friendly by simply skipping the panko. Easy peasy!

Cheesy Spinach Stuffed Mushrooms

Cheesy Spinach Stuffed Mushrooms

These easy cheesy Spinach Stuffed Mushrooms are stuffed to the brim with the most amazing garlic, parmesan, and spinach cream cheese filling. They're great as a party appetizer and can even be prepped in advance the day before!
5 from 29 votes
Course: Appetizer
Cuisine: American
Keyword: Cheesy Spinach Stuffed Mushrooms
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 mushrooms
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 12 medium-large cremini mushrooms (baby portobellos) approx. 12-14 ounces total
  • 1 TBSP unsalted butter
  • 2 cloves garlic
  • 2.5-3 cups fresh baby spinach (packed)
  • 4 oz cream cheese (cut into 6-8 cubes)
  • ¼ cup freshly grated parmesan cheese
  • ¼ tsp dried basil
  • ¼ tsp salt or to taste
  • tsp black pepper
  • tsp crushed red pepper flakes
  • 2 TBSP panko breadcrumbs (skip for gluten-free + keto)
  • 2 TBSP freshly grated parmesan cheese

Instructions

  • Preheat oven to 375 degrees F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with oil and you're good to go.
  • Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.
  • Mince the mushroom stems and garlic.
  • Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for 2-3 minutes then add the spinach. 
  • Once the spinach has wilted, add cream cheese, basil, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Fold in 1/4 cup freshly grated parmesan cheese and remove from heat.
  • Combine 2 TBSP panko breadcrumbs with 2 TBSP grated parm. 
  • Spoon spinach mixture into each mushroom cap then sprinkle each with the parm/panko mixture.
  • Bake at 375 F for approx. 15 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Dive in while they're hot!

Notes

For a vibrant and flavorful garnish, feel free to add fresh chopped chives or parsley on top!
We've had good luck with making these a few hours ahead of time and keeping them tightly wrapped on a baking sheet or plate in the fridge before baking. If prepping these ahead of time, simply add the panko/parm topping just before baking. The chilled mushrooms will take a little longer to bake, approx. 20-25 minutes.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 66kcal, Carbohydrates: 3g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 144mg, Potassium: 115mg, Fiber: 1g, Sugar: 1g, Vitamin A: 772IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 1mg

If you get a chance to try these garlic and parmesan kissed cheesy spinach stuffed mushrooms, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

mad for mushrooms?

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating




Questions & Reviews

  1. 5 stars
    My kids who don’t like mushrooms went absolutely crazy over this recipe! Had to double the recipe the second time I made it.

  2. 5 stars
    I made these for my husband and myself, he raved about them to a friend, he said these were restaurant quality.
    I also made them to take over to a friends house. We get together to paint and have lunch or snacks. She also loved them. She ran into the living room so that her husband could taste one, he also loved it.
    They are easy to make and delicious.
    I cooked them in my air fryer at 375 for 7 minutes and they were done perfectly.

  3. 5 stars
    For years I looked for a good stuffed mushroom recipe. This is finally it. I have made it exactly as written and it’s great. The proportions are just right. Keeping that in mind, it’s easy to swap things out and put my own spin on it depending on my mood or what’s on hand. I use it for an easy appetizer or as a main course. If it’s a main course, I may use large portobellos. Sometimes, I chop up shrimp or bacon to make them a little more filling. Thank you so much for putting this recipe out there!

  4. 5 stars
    10/10! I had huge Portobello caps, and made this dip. (Had to half the recipe which was fairly easy)

    I cut up some extra smaller mushrooms to add to it though, (as opposed to using the stems) because the flavor benefit of keeping the stems and gills on, and just piling the dip on top. was indescribable.

    BTW, for anyone who doesn’t have Italian bread crumbs—some Panko mixed with dried Basil, sage and rosemary—serves as a fine replacement.

    1. 5 stars
      Tried these for the first time today they were great! I’ve made similar recipes before but this was the first one with spinach. Phenomenal appetizer.

    1. Oh totally! You’ll end up with more filling to stuff extra mushrooms so snag an additional pack of mushrooms if you’d like and have fun with it!

  5. 5 stars
    Absolutely delicious! First time making stuffed mushrooms and they were a total hit! Thank you for the recipe.

    1. Oh man it’s SO GOOD though!! My friends force me to make these when we have parties they’re such a hit!

  6. 5 stars
    Incredible finger food! These bite-sized morsels are packed with flavor. They reheat in the oven like a dream, so they’re perfect for making in advance for a party, or just reheating as left overs. Delicious!

      1. Hi Brittany! You have two options here. For make-ahead mushrooms for a party simply stuff them and then transfer them to an airtight container or a baking sheet covered in foil/wrap without cooking. Then when you’re ready to eat, bring them out to room temp a little bit in advance (around 30 min) and bake at 375F for 15-20 minutes or until desired tenderness is reached. For reheating leftover cooked mushrooms (love when I have a few left to myself!) I also bring them to room temp for a bit and then bake at 375 until cooked through, usually around 10 minutes or a wee bit longer if the mushroom caps are super large.